Keeping It Simple

I realized most of my posts are about a fairly complicated or time-consuming meal, whether it's smoking meat for half a day or sous vide for two. While I do geek out like that in the kitchen fairly often, it's not really the rule, and I recognize not everyone has the time or equipment to make it happen.

The good news is you can get a delicious, home-cooked meal on the table with minimal effort if you learn some simple tricks and hacks about ingredients and seasonings. The first step is go read Eater's guide to stocking a pantry. Then, beyond "whatever spices you cook or bake with," branch out a little. Recently I've become a fan of sumac (main component of za'atar) and smoked paprika in particular, and turmeric is supposed to be anti-inflammatory and adds zip to almost anything.

With that as a base, I'll share a quick comfort food hack that goes from fridge to table in under a half hour. It's a pasta sauté with some extra protein from tuna and beans, flavored with pesto.

• 1 package small or filled pasta, such as tortellini, rotini, or fusilli
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 1 can pinto, kidney, or garbanzo beans (if using dried, soak and cook first)
• 1/2 tsp. za'atar (or pinch each of sumac, oregano, basil)
• 1 tbsp. grated parmesan or pecorino cheese
• 1 can or jar of tuna, preferably in olive oil
• 1/4 c. pesto

Boil pasta for 2 minutes less than directions. Drain and cool with water.

Heat a skillet on medium-high and add a tablespoon of olive oil until shimmering.

Sauté garlic for two minutes until fragrant, add beans and sauté two minutes for pintos or kidneys or five for garbanzos.

Stir in tuna and drained pasta.

Reduce heat to medium-low, add cheese and pesto and simmer an additional minute.

Serve with a medium-dry white or rosé. Since we're in the Mediterranean flavor family, I'd maybe go Greek like this, go a little bigger in Italy (I love all things Sicilian), or a little farther afield to Lebanon, either Ixsir white or Domaine des Tourelles rosé (the last by the case, but sounds like a deal to me). (I'm a big fan of Lebanese wine as well-- those specific recs came from The Independent.)

Buon appetito!